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F o o d E q u i p m e n t N e w s T h u r s d a y, F e b r u a r y 1 9 , 2 0 1 5 1 2 NEW HOT ROCKS LINE FROM PICARD OVENS Picard Ovens has launched a complete line of stone conveyor ovens for its clients' needs. The Hot Rocks line will allow end users to increase their baking capacity, their profit and rediscover the same traditional taste of pizza. Previously known as the LP-200, the stone conveyor ovens get united to be renamed the Hot Rocks Line. The Hot Rocks line includes the following: Hot Rocks, Hot Rocks (LP), and Hot Rocks Industrial (up to 50 feet long). Hot Rocks ovens are stone conveyor ovens that offer cooking temperatures up to 750 degrees and have the capacity to bake up to 165 pizzas per hour. Hot Rocks ovens do not contain electric heat- ing elements, and are more energy-effi- cient because they consume less electric- ity. Up to three ovens can be stacked, and the ovens are reversible. Other features include: removable entry and exit conveyor for cleaning; indirect radiation. The Hot Rocks LP oven contains an electric heating element in the baking chamber. Up to two ovens can be stacked, and the Hot Rocks LP oven has the possibility of direct and indirect radi- ation. To learn more about the Hot Rocks Industrial oven, please contact one of Picard Ovens' specialized representatives. Thomas Hinton, Business Development Director of Picard Ovens, explains, "Our main goal in devel- oping this new line was to expand on our already successful stone convey- or ovens. These ovens will allow the end user to cook directly on the stone surface which creates superior product quality with the ease of use a conveyor oven offers." Visit Picard Ovens at booth #1647. For more information, go to www.picard ovens.com. SUPERSORB CARBONPADS FROM FILTERCORP An interview with Dale Bennett. FEN: When did you learn about Filtercorp SuperSorb CarbonPads? DB: In 2010, while consulting for a major 100-store seafood chain. After my consulting work at the seafood chain, I accepted employment with a 2000-plus store QSR chain. As a result of my find- ings at the seafood chain, I initiated an oil management project for the QSR chain. We thoroughly tested Filtercorp product against various alternative filter medi- ums, plus our current filter medium. Filtercorp outperformed all test alterna- tives. FEN: What were the results of your test- ing at these two concepts? DB: The seafood chain rolled out the Filtercorp product throughout their entire company and franchise locations. The QSR chain has rolled out the Filtercorp product throughout all company loca- tions and approximately 50 percent of their franchise community. FEN: What are the benefits of using the Filtercorp product? DB: A more thorough filtering process resulted in extended oil life in a standard three bank fryer setup by an average of two days. Another benefit was improved customer satisfaction through improved product quality. There was a reduction in filtering time by 50 percent. Team mem- bers were more motivated to filter as a result of an easier process. FEN: Why should restaurant operations use this product? DB: The Filtercorp SuperSorb CarbonPads filter much smaller parti- cles of debris from oil (.5 microns – equivalent to small particles of sand), resulting in longer oil life and signifi- cant improvement in product quality. Filtercorp filter pads can easily be custom fit to almost every configura- tion of built-in or portable filter machines. The filtering process is reduced by 50 percent because the oil does not require polishing. The Filtercorp team provides out- standing customer service support from Alpha and Beta testing periods through system rollout. Their ongoing customer support is superior. I've been in the QSR industry for more than 30 years and have not experienced this level of customer service from any other equipment provider. FEN: What other comments do you have about this product or Filtercorp in general? DB: The biggest challenges operators have in maximizing oil life is operator execution and compliance. Additionally, selecting the right filter medium is criti- cal. Let's face it, filtering oil is not an easy task and it is time consuming. Other filter medi- ums require a specific amount of filter powder and specific time to polish the oil. Team members may not use the cor- rect amount of filter powder, and may not polish the oil for prescribed amount of time. In some cases, they may skip the task if left up to their discretion. Filtercorp's SuperSorb CarbonPad is eas- ier and more efficient to use. It ensures a consistent filtering process because it does not require a specific amount of powder or time to polish. Team members are less likely to skip the daily filtering process. Filtercorp has been a true partner in developing the most effective and effi- cient oil management program through their commitment to outstanding cus- tomer service. Their commitment to cus- tomer service goes well beyond the sale of their product. Visit Filtercorp at booth #5221. For more information, go to www.filtercorp.com. PROACCURATE THIN TIP THERMOMETER FROM CDN With up to 15 million Americans having food allergies, foodservice professionals are increasingly alert to the dangers and risks of cross-contact with food aller- gens. CDN now offers its bestselling NSF Certified ProAccurate ® Thin Tip Thermometer (DTT450) in purple, the color widely associated with best prac- tices for creating allergen-free dishes. The ProAccurate Thin Tip Thermometer stands out for its six sec- ond response time and wide temperature range from -40° to 450° F (-40° to 250° C). This waterproof and shatterproof model offers advanced features including a 1.5 mm thin tip, easy field calibration and data hold features. Using different thermometers for various types of food is an easy and effi- cient way to prevent cross contact with allergens and bacteria. CDN also offers the NSF Certified ProAccurate Thin Tip Thermometer (DTT450) in colors that align with HACCP's preset color-coding system: red (meat), blue (seafood), green (produce) and yellow (poultry). Color- coding helps promote the high level of food safety and quality control that commercial kitchens require. This model contains BioCote ® , an antimicrobial agent containing silver, which has been shown to inhibit the growth of bacteria, mold, fungi and other microbes on a prod- uct's surface. When used with hygiene and cleaning best practices, BioCote adds an extra layer of protection against microbes, helping to prevent cross contamination or cross contact. The Thin Tip Thermometer features a temperature guide on the sheath, which can also double as a handle extension. Available for immedi- ate shipment, the CDN ProAccurate Thin Tip Thermometer (DTT450) in purple, blue, red, yel- low and green has a list price of $22. LR44 battery included, five-year war- ranty. A global category leader, CDN has a food- service solution for any temperature- measuring task. Visit CDN at booth #1523. For more information, call 800.338.5594, visit www.cdn-timeandtemp.com or email info@cdn-timeandtemp.com. HIGH-QUALITY WALK-INS FROM AMERICAN PANEL For more than 50 years, American Panel has crafted some of the finest walk-ins in the industry. Each unit is custom designed to satisfy exacting job site con- ditions. Choose from a large array of metal finishes, walk-in accessories and engineered refrigeration systems. Whether you need a simple walk-in designed for basic utility or a fully cus- tomized showpiece, the walk-ins built by American Panel can satisfy your every need. No matter what your budget, you will get a custom-engineered walk-in, built and tested with integrity, precision and accuracy. Another offering is the AmeriTuff structural floor. This floor uses a combi- nation of high-strength components to allow much greater loading capacities than a standard floor. Every American Panel walk-in is provided with a System 100, audio/visual alarm, which also boasts considerable energy savings over the life of the unit. American Panel also offers a large lineup of blast chillers and shock freezers. Blast chill- ing reduces the temperature of cooked product rapidly to help preserve the quality and taste of prepared food. This results in less food waste, greater economies of scale, better food presentation and wider menu options. These are available in both modular and single-piece construction, and there are more than 60 units available to fit your chilling needs. With the modular series, site restric- tions are a thing of the past. These units are assembled on site, the same as a typical walk-in. No more wondering how you're going to get that large piece of equipment through the door. The modular series also features a one-piece evaporator assembly, which greatly reduces the overall foot- print of the unit. These units can also be incorporated into a walk- in complex for the perfect chill- ing/storage solution. American Panel quality and precision – in a flexible format to fit your needs. Visit American Panel at booth #1620.